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Russian Blini Zavarnie Recipe

Russian Crapes photo

I make “Zavarnie” blini recipe many times and always comes out good, soft, flexible edges and have tiny pores if you like this outcome – the recipe is for you. You can serve with sour cream, caviar, maple syrup, melted butter, cream cheese, yogurt, condensed milk and fresh berries… The list is endless. Also, this recipe is good to make stuffed pancakes or blini pie. We can brush each crepe with melted butter when they are done. I prefer to add butter only in the batter, to give it a little taste (I try to avoid a lot of butter in my family menu). The best taste, of course, each blini when right out from the pan, brush with melted butter. The recipe makes approximately 15 pancakes in 10″ pan. If we have leftovers blini, we can freeze, just place wax or baking paper between blini.

The pan for blini can be cast iron or light aluminum one for electric stove. For open fire or gas stove cast iron is not going to work well, the best will be aluminum pan.

Read more about blini → Importance of Blini in Russian Culture

Stuffed Blini

Very easy appetizer with blini and almost no time to make ⇒ Russian Appetizer Rolls With Salmon

Ingredients:

2 cups flour (sifted)

1 teaspoon salt

1 teaspoon sugar

3 eggs

2 cup of warm milk

1 cup boiling water

1 tablespoon vegetable oil ( oil without specific taste)

1 tablespoon butter

Cooking Direction:

2 cup flour mix with salt and sugar.

2. Warm up milk (comfortable to hand temperature), this way ingredients incorporate much better.

3. Add 3 eggs to milk and start mixing with a whisk and gradually add to flour, it prevents flour lumps in our batter. I add each egg separately ( in case egg is bad). This way I am not going to spoil all ingredients.